Kheere ki Kachori ~ A Sheherwali Delicacy with Neetaji Raisurana

by on March 15, 2018

Neetaji Raisurana is an influencer. Never again can I close my cupboard without checking whether the fold of all the saris are falling into a neat line. Nor can I chop veggies without ensuring that the pieces look identical. As she says, her life is a confluene of cultures and from each, she picked up some fine traits.
As she spoke of the Sheherwali cuisine, one of the favourite dishes that came to mind is kheere ki kachori. This recipe looks deceptively simple yet requires perfection at every step. The pleated edges give this kachori its distinctive look.
I was delighted to finally get the perfect recipe for kachori with cucumber stuffing. Who would believe that grated cucumber can create such a fine delicacy and lead to almost a cheesy flavour?
Neetaji aptly remarks, “The key to delicious food has 3 ingredients: passion, patience, and perfection!”

Kheere ki Kachori



  • Wheat flour or maida: 2 cups
  • Sooji (semolina): ¼ cup
  • Cucumbers: 2; grated
  • Hung curd/yoghurt: 1 cup
  • Red chilli powder: 1 heaped tsp
  • Cumin powder: 1 tsp; roasted
  • Hing (asafoetida) powder: a pinch; roasted
  • Cinnamon powder: ¼ tsp
  • Black salt: ¼ tsp
  • Salt to taste
  • Oil for binding and deep-frying


  1. Mix the flour with sooji and ¼ tsp salt. Add oil (about 3-4 tbsp) and mix well so that when a fistful of flour is pressed, it does not crumble easily.
  2. Add enough water to knead into a tight but pliable dough. Knead for a few more minutes and set aside. Cover with a moist cloth.
  3. Squeeze out excess water from the grated cucumber. Set aside.
  4. To make the filling, combine the cucumber, hung curd, red chilli powder, cumin powder, hing, cinnamon powder, black salt and salt. Mix well.
  5. To make the kachoris, divide the dough into small lemon-sized balls. Roll two balls into the size of a three-inch roti. On one roti, spread some of the cucumber filling evenly on top and place another roti over the first one. Press the edges together and fold the ends into small pleats. Making the pleats is an art; if you are not adept at pleating, simply press the ends well so they do not open up. Repeat the procedure to make all the kachoris
  6. Heat oil and deep-fry 2-3 kachoris at a time, on low flame. Flip them over to fry evenly and remove when they turn golden on all sides. Drain on absorbent paper.
  7. Serve hot with green and/or tamarind chutney.

Note: During festive meals, this kachori is also served with potato sabzi and chilli pickle (kuti mirch ka achaar).

Part-1 of this post is an interview with Neeta Raisurana, a perfectionist from Jaipur.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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